Monday, April 25, 2011

Did you know for every recipes/cakes that I post here was something that I baked at least a couple of months back? Hehe. Sorry for the almost a month silence. I just hope I won't stop posting here :)

Lately, I always have over-rippen bananas on my kitchen counter (which reminds me I still have few in the fridge) so one day I decided to bake this, just to avoid the guilt of throwing actively grown molded-bananas. And I know this was a wise decision (because it has to be).

A lot of friends did asked me, "Why do you like baking so much?", "Where did you learned?". The truth? I bake because I love eating all the sweet stuff. And I couldn't stop eating it. It has become an addiction, at least once a week, I will treat myself, almost slathering my body with the fattening creams.

And then one day I've decided to start baking. Which was a good thing at first, because I could try as many recipes that I was craving for. But the downside of it was you'd know the exact amount of fat & sugar that accumulated in your blood vessels and underneath your skin.

And then it was not that fun anymore.

But I won't stop. Because this is where my passion is (besides dancing).

Beat butter and sugar until light and fluffy. Add in the egg, vanilla essence and mashed banana and beat well until incorporated.

Sift together flour, baking soda, baking powder and salt in another bowl. Add to wet ingredients and mix well using a wooden spoon or a spatula.

Divide the batter equally into two bowl. Add cocoa powder in one of the bowl and mix well. Spread the cocoa batter on a 9x9 greased pan. Then spread the original batter on top of the cocoa batter and swirl it using a butter knife. Sprinkle with chocolate chips.